When I was first going through the Four & Twenty Blackbird book, this recipe first caught my eye. The idea of strawberries with balsamic just sounded so delicious. My family agreed and it was perfect sweet and tart for Easter brunch!
All-Butter double pie crust
- 1/2 cup pluse 3 Tbs of granulated sugar
- 2 lbs strawberries, rinsed and quartered
- 1 small golden delicious
- 2 Tbs Balsamic Vinegar
- 2 dashes Angostura bitters
- 3/4 cup packed light brown sugar
- 3 Tbs ground arrowroot
- 2 grinds black pepper
- 1/2 tsp kosher salt
- Egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
- Demerara sugar, for finishing
Sprinkle 3 Tbs of granulated sugar over the strawberries. Stir gently and allow fruit to macerate for 30 min to 1 hr at room temp. Peel the apple and shred on the large holes of a box grater. Drain the strawberries of excess liquid and combine with the shredded apple. Sprinkle on the balsamic vinegar and Angostura Bitters.
In a separate bowl, mix together the 1/4 cup of granulated sugar, brown sugar, arrowroot, black pepper and salt. Gently fold the sugar mixture into the strawberry mixture. Pour the filling into the refrigerated pie shell, arrange the lattice and crimp as desired.
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Position the oven racks at the bottom and center positions. Place a rimmed baking sheet on the bottom rack, and preheat to 425F. Brush the pastry with egg wash and sprinkle with Demerara sugar.
Place the pie on the rimmed backing sheet on the lowest rack of the oven. Back for 20-25 min, or until the pastry is set and beginning to brown. Lower the over temp to 375F, and move the pie to the center oven rack, continue to bake until golden brown and juices are bubbling throughout around 35-40 min longer.
Allow to cool completely on a wire rack. Serve slightly warm at room temp.